For the Filling:

Preparation

Pre-heat to 350°F.

Add all the dry ingredients to your food processor and run until finely chopped. Then add the vanilla and oil on the pulse setting, drizzling them in until the mix sticks together. If you go through the 1/3 cup of oil and it's not terribly coherent, simply add a teaspoon or two of vegan milk, also on pulse, until it is. Then press it into your pre-sprayed tartlet pans: approximately 3 tablespoons each. Press it in as tightly as possible. Bake for about 10 minutes until the edges are just getting brown.

Get the berries going in a medium saucepan. If they're frozen, add a splash of water to get them started. Then add the sugar.

To prep the starch and flour, simply whisk those into a couple tablespoons of water until dissolved. Then, once the berries have cooked down a bit, add this slurry to the pan, whisking constantly until it's thickened. Maybe 5-7 minutes. Allow it to cool for a few minutes, then ladle it off into the crusts. Refrigerate at least 2 hours before serving.

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Nutritional Information

Per Serving: Calories: 319 | Carbs: 36 g | Fat: 19 g | Protein:4 g | Sodium: 70 mg | Sugar: 19 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle.

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!